Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Antioxidant Activity and Spectroscopic Characteristics of Extractable and Non-Extractable Phenolics from Terminalia sericea Burch. ex DC.

(2018) Chinedu Anokwuru et al.   MOLECULES

Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)

(2016) Judit R. Homoki et al.   FOOD CHEMISTRY

Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects

(2016) Yao Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insoluble-Bound Phenolics in Food

(2016) Fereidoon Shahidi et al.   MOLECULES

Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

(2015) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components

(2014) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total antioxidant capacity of the Korean diet

(2014) Jeong-Hwa Han et al.   Nutrition Research and Practice

Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit

(2013) Gamze Toydemir et al.   FOOD RESEARCH INTERNATIONAL

Cocoa flavonoid epicatechin protects pancreatic beta cell viability and function against oxidative stress

(2013) María Ángeles Martín et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

(2013) Jara Pérez-Jiménez et al.   NUTRITION RESEARCH REVIEWS

Flavonoids Inhibit the Respiratory Burst of Neutrophils in Mammals

(2012) Milan Ciz et al.   Oxidative Medicine and Cellular Longevity

Effect of the hexane extract of Piper auritum on insulin release from β-cell and oxidative stress in streptozotocin-induced diabetic rat

(2012) Rosa MarthaPerez Gutierrez   Pharmacognosy Magazine

Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues

(2012) Ricardo Gómez-García et al.   3 Biotech

Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress

(2011) Carine Mane et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Habitual intake of flavonoid subclasses and incident hypertension in adults

(2010) Aedín Cassidy et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): Evolution during on-tree ripening

(2010) Janja Kristl et al.   FOOD CHEMISTRY

Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders

(2010) Ronald L Prior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ON THE ORIGIN OF PRUNUS CERASUS L

(2009) E. J. OLDÉN et al.   HEREDITAS

Phenolic compound composition and antioxidant activity of fruits ofRubusandPrunusspecies from Croatia

(2009) Lidija Jakobek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Cyanidin 3-glucoside protects 3T3-L1 adipocytes against H2O2- or TNF-α-induced insulin resistance by inhibiting c-Jun NH2-terminal kinase activation

(2007) Honghui Guo et al.   BIOCHEMICAL PHARMACOLOGY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL